Cheese And Tomato Pie In Rice Crust
|Hot cooked rice||2 Cup (32 tbs)|
|Chopped fresh chives||1 Tablespoon|
|Finely chopped onion||1⁄3 Cup (5.33 tbs)|
|Shredded monterey cheese/Monterey jack cheese||4 Ounce (1 Cup)|
|Evaporated milk||13 Ounce (1 Can)|
|Chopped fresh sage/1/4 teaspoon dried sage||1 Teaspoon|
|Red pepper sauce||4 Drop|
1. Mix rice, 1 tablespoon chives and egg white with fork. Spread evenly over bottom and halfway up side of pie plate, 10 x 1 1/2 inches (do not leave any holes). Microwave uncovered on high 2 minutes.
2. Sprinkle onion and mozzarella cheese over crust. Beat eggs, milk, salt, sage and pepper sauce in 4-cup measure. Microwave uncovered on medium-high (70%) 4 minutes, stirring every minute, until hot. Pour carefully over cheese in crust.
3. Elevate pie plate on inverted dinner plate in microwave. Cover with waxed paper and microwave on medium-high (70%) 11 to 14 minutes, rotating pie plate 1/8 turn after 6 minutes, until center is almost set. Top with tomato; sprinkle with chives. Cover with waxed paper and let stand 10 minutes.